bacon and eggs, with extras

I wasn’t even sure I’d  make bacon and eggs this past Sunday, since I had been thinking of the 2 roti from Bombay Emerald Chutney Company lying inside the freezer, but then I also remembered I had some extra fresh stuff on hand that I’d be unlikely to incorporate into anything other than an improvised plate of eggs and things.

Even then I wasn’t sure I’d post about it, until I looked at the picture I’d snapped that afternoon; I decided I’d like to both remember it and do a little sharing.

  • there were small pullet eggs from pastured [green] Americauna chickens and thick slices of bacon from pastured pigs, both products of Millport Dairy Farm; local (regional) Organic Valley ‘Cultured Pasture Butter’ from Whole Foods Market; chopped pieces of several garlic scapes from Berried Treasures Farm: a fresh yellow grenada seasoning pepper from Eckerton Hill Farm and a fresh habanada pepper from Norwich Meadows Farm, both finely chopped; shiitake mushroom stems from Bulich Mushroom Company, thinly sliced; Maldon salt; freshly-ground black pepper; tarragon from Stokes Farm; Keiths’s Farm’s collards left over from Thanksgiving dinner, with olive oil and a tiny bit more salt and pepper added; a garnish of a bit of red micro radish from Two Guys from Woodbridge; and (untoasted) slices of an earthy She Wolf Bakery toasted sesame wheat loaf
  • the music was a 2-disc collection of Campra and Couperin motets, William Christie conducting is ensemble, Les Arts Florissants